The meal is made and if need be, out the door you go for evening activities. Making this dish in the crock-pot also saves you from standing over a hot stove doing a stir fry at the end of a long day. I love making homemade as I know exactly what I am putting in it and absolutely no MSG. How to Make Kung Pao ChickenĬhinese food is a welcomed meal in our home. Using a scant teaspoon as we did will give you a nice hit of heat without being too powerful. You can use whole dried red chile peppers or crushed red chile flakes, which in my mind is easier to maintain the heat that you like. The history behind this dish is that Kung Pao Chicken is made to be spicy but if you don’t like the heat then tame it down to your liking. Many restaurants specialize in Kung Pao Chicken like PF Chang’s or Panda Express but you can make this version easily at home and with little effort using the crock-pot. The classic dish in Szechuan cuisine originated in China and has become very popular all over the world. The peanuts have been changed up to a cashew. In this version a red bell pepper is used along with zucchini for the vegetables. Kung Pao Chicken is a spicy, normally stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. This cookbook you can rely on day in and day out for great recipes that the whole family will love!! What is Kung Pao Chicken? Nobody knows crock-pots like these ladies so they pass along a lot of helpful tips and tricks. Recipes are offered up from a variety of categories like soups and stews, dips and spreads, sides and casseroles and big protein packed main courses. Over half of the recipes have never been seen before as they have not been shared on their website previously. Their readers all rely on nutritious and flavorful recipes that are delivered in an easy slow cooker meal. They have a brood of 10 children among them plus a variety of husbands, grandkids and other relatives that need to be fed!Īll of them maintain a super-busy work-at-home schedule (which I can relate to), with their wildly popular website, Crock Pot Ladies. Heidi, Katie and Sarah, the authors of Big Book of Slow Cooker Dinners are three awesome cooks. Put away the large skillet and pull out the slow cooker to make this great recipe that is taken to the next level. This Chinese dish has lots of wonderful sauce that is great with white or brown rice or even quinoa. It is also a healthy choice to feed your family. This recipe packs a punch of spicy heat but doesn’t have to if you are not into that. Nobody knows Crock-Pots like these ladies and it shows in this delicious recipe. The ladies are Heidi Kennedy, Katie Handing and Sarah Ince. They came out with their first cookbook featuring 275 recipes in this The Big Book of Slow Cooker Dinners. Today we are reviewing a cookbook by a great group of women who I work along side with as they are bloggers also, The Crock-Pot Ladies. Sweet and Spicy Kung Pao Chicken made and waiting for you at the end of the day!!.
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